how do i make ice-cream? no matter what i try, it still comes out too liquidy.
1701
Keep adding ice. You could also freeze what u make and pull out at the desired solid state
1702
1-2 bananas peeled, handful of strawberries stems and all, rest of blender with cubed ice==enjoy or freeze for later.
1849556
I'm not sure since I've never made one.....the issue that I had was with too much ice and frozen product. When we added some additional liquid it worked well.
1691105
I have been using this for years and not had the problem. I put the milk in my blender and then the Spirutein. Run it till smooth and then add the ice. Works every time.
646113
It takes about 25 minutes to make the Ice cream and I used about 3/4 of a small bag of ice. I did over fill it as there is a hole that marks how much ice to put in or it runs out as it melts. If you could, have a couple more trays on hand in case.
2165699
I no longer have my book, but I can tell you how I make it. The clear plastic part of the pot has graded cup marks. I use milk (most of the time skim, but I assume the creamier the better) and pour it into the pot based on how many cups I want to make. If I am using packets of hot cocoa I just put in one packet for every cup I am making. Plug it in, and push the button on the front. It will automatically stop when it is ready and warm....maybe 3-5 minutes. I think it comes out just perfect, but for my kids, I put a little cold milk in the mug before I pour the hot chocolate in....cools it down for them. An important thing for cleaning......when you clean, the center spinner is a magnet and milk gets trapped underneath. Just put your hand in and pull out the magnetic spinner, or you will have a sour smell/taste the next time you use it! Good luck.....if I can help you out any further, let me know......this has to be one of my favorite appliances!!!
41884
Initially don't let it sit so long before turning the handle. Just means it is freezing to the sides. That is the start of your ice cream.
96157
As previous person said, the bowl turns but not the blade. Since you said you did not add the ingredients before turning it on, the only thing I can think of is the mixture itself. By any chance, was this a fruit based ice cream? If so, did you add the fruit to the ice cream before you poured the base into the bowl? I added fruit too early in the process one time and the ice cream, which was almost "done ", became liquid again.
2015311
The texture doesn't seem to get harder than softserve from the machine (unfortunately) You can freeze it in a tupperware in the freezer if you like the hand-dipped style texture.I find overchurning the mixture lets the ice cream turn back into "soup" as the bowl gives up all its chill, so maybe stop it at 20 or 25 minutes rather than waiting 30.
1971178
Is the canister too cold? Only used our machine once and it wasn't cold enough to freeze the ice cream! But, seems like there were directions for how long to freeze the canister before making ice cream?
1254442
Sent mine back...Tried ice cream, gelato, & frozen custard...chilled ingredients first, ice crystals formed in all 3 recipes but didn't solidify...i like soft ice cream but all 3 efforts had the consistency of frozen slushies. Maybe it was the unit, but wasn't willing to retry. My sense is that the compressor was fine, but the small paddle was plastic and not powerful enough to actual churn the mixture adequately.
2203882
I'm not sure whatever I did I couldn't get the chunks to blend well with anything actually. Personally, I would try warm water, but if that doesn't work try blending it with something other than just water.
2284931
No you just mix the ice cream recipe of your choice then place it in the dessert maker. I ordered the Ben & Jerry's Ice Cream book it has easy good recipes. You then let the maker churn for about 30 minutes. At this point it is still soft ice cream. I put it in the freezer for a few hours then it's great.
2165753
That's actually happened to me! To the best if my knowledge, the machine doesn't produce as small and fine an ice as is needed for a proper snow cone. Melting it slightly by pouring the syrup on top causes it to melt back into chunks
1050465
I make mine with 10 oz milk, 3-4 ice cubes (I use a personal blender) and sometimes I'll add a drop or two of mint extract. It tastes pretty good that way. I have made it a time or two with just plain water and it is too think and drinkable but not great. I have also heard that adding a tsp or two of PB2 powder gives it a nice chocolate peanut butter flavor so maybe try that too?
1344051
When storing ice cream in your home freezer, it will not have the consistency of store bought ice cream, which has stabilizers and additives to keep it creamy and scoopable. Depending on the recipe you use, and the temp at which your freezer is set, you may in fact wind up with a brick that needs to be thawed a bit before scooping. You can soften your final ice cream product by understanding a little about the science of ice cream, and what lowers the freezing point of your ice cream so that it is firm, yet scoopable. Basically, sugar or alcohol can be used to lower the freezing point, because it binds with water in the mix and prevents it from turning into ice, and prevent a brick from forming in your freezer. You may need to adjust your additives, like sugar and corn starch to determine what works best. I personally make more gelato that ice cream (less fat, less air and therefore denser and more intense flavors), using a custard base (which is one that uses eggs). I also use about 2.5 tbs of a flavorless alcohol (like vodka) to 1 quart of gelato (or ice cream) and I get a wonderfully creamy product, easily scooped from the freezer.
2036456
Make sure you are using salted butter. It might be too the quality of the butter keeper. I have used one for years and love it.
278152
I used regular Morton's table salt. The ice cream turned out great it was just a lot of work. Hope this helps.